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I love a dessert I can tuck into the refrigerator the night before Thanksgiving. This one has the warm spices of pumpkin pie, the creamy filling of cheesecake, and a graham cracker crust that’s ready to fill. Just stir, spoon, and chill. 🎃🍂
🎃 RosemaryThyme No-Bake Pumpkin Pie Cheesecake
Ingredients
1 ready-made 9-inch graham cracker crust
1 tub (24.3 ounces) Philadelphia No Bake Cheesecake Filling
¾ cup canned 100% pure pumpkin
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract, optional
Directions
Stir the pumpkin, pumpkin pie spice, and optional vanilla together in a mixing bowl.
Gently stir in the cheesecake filling just until the mixture is smooth and evenly blended.
Spoon the filling into the graham cracker crust and smooth the top. If there’s any extra, spoon it into a little dessert cup for the cook. 😊
Cover and refrigerate for at least 6 hours, preferably overnight. Serve cold, with a dollop of whipped cream and a dusting of cinnamon if you like.
A little kitchen tip 🍂 Measure out just ¾ cup of pumpkin to keep the filling thicker. If you’re using individual spices, mix ¾ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of ground cloves.
#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
There are some recipes that become part of a family’s story, and this is certainly one of ours. 🥧🤎
Dennis has been making his Southern Chocolate Pecan Pie for decades. He usually makes 12 or 13 pies at a time, so finally getting his recipe scaled down to ONE pie was quite an accomplishment! 😆
Our son Zach loves this pie so much that he requests it for both his birthday and Thanksgiving, which fall close together every year. Dennis keeps a supply tucked away in the freezer—and before his knee surgery, he made sure those special pies were already baked and waiting.
That’s one of the ways Dennis shows his love: making sure there is something homemade to look forward to. 💛
🍂 RosemaryThyme Bakery — Dennis’s Southern Chocolate Pecan Bourbon Pie
Milk chocolate, pecans, and a splash of orange whiskey make this a rich, sweet family favorite.
INGREDIENTS
• 1 cup light corn syrup • ⅔ cup Great Value Granulated Sugar • ⅓ cup Great Value Unsalted Butter, softened • 3 large eggs • ½ teaspoon salt • 1 teaspoon vanilla extract • 1½ cups Great Value Milk Chocolate Chips • 1 cup Great Value Pecan Halves • 1 shot (1½ fluid ounces) Jim Beam Orange whiskey • 1 unbaked Great Value Deep Dish Pie Crust
DIRECTIONS
Gather all ingredients and preheat the oven to 350°F.
Spread the pecan halves and milk chocolate chips evenly in the unbaked deep-dish pie shell. Set aside.
Cream together the softened butter, sugar, and salt.
Mix in the vanilla extract, corn syrup, and whiskey.
Add the eggs and mix with an electric mixer until combined.
Pour the filling evenly over the pecans and chocolate chips.
Bake for approximately 45 minutes, beginning to check at 30 minutes. Dennis checks the filling with a knife; when it comes out clean, the pie is done.
Allow the pie to cool before slicing.
RECIPE NOTES
🥧 Use a deep-dish crust to accommodate the filling.
🍂 If the crust edges brown too quickly, cover them with a pie shield or strips of foil.
🤎 Melted chocolate may leave a little chocolate on the knife—check that the custard filling is set.
A little RosemaryThyme note…
Some of our most treasured family traditions begin in the kitchen. For us, this pie carries decades of birthdays, Thanksgiving dinners, and memories of Dennis baking for the people he loves. I’m so happy to share his one-pie recipe with your family.
🌿 Welcome to the RosemaryThyme Bakery—Dennis’s happy place! 🥧🍪
Tucked downstairs in our home is a little bakery with a big place in our family’s heart. This is where my husband, Dennis, a retired pastry chef, puts his years of experience—and plenty of love—into something delicious.
Right now, his rolling pin is taking a rest while he recovers from knee surgery. We’re hoping he’ll be back on his feet soon, enjoying the work he loves. We’ll let his recovery set the pace, but we’re dreaming of this bakery humming for the holidays! 💛
Pies, cookies, pastries, and other wonderful holiday sweets… just imagine the buttery crusts, warm spices, and trays of cookies cooling while we try to resist “sampling” one more. 😊
A little RosemaryThyme note 🌿 Some of our sweetest family memories begin with flour on the worktable and Dennis making something special. I’m looking forward to sharing more of those moments with you.
The images shared here are AI-styled versions of our actual basement bakery, created to give our baking posts a warm, consistent RosemaryThyme setting.
If you could sit down at your family table with one ancestor, who would it be and what would you ask them?
I have always loved recipes with a story behind them, and this one may be one of my favorites.
Recently, I was reading through the America 250 Cookbook, a collection of historic and regional American recipes, when I came across an old-fashioned dish called an Apple Tansey. Originally brought from England and adapted by early American colonists, it is somewhere between a skillet custard, a baked pancake, and a frittata.
What makes it especially meaningful to me is that my own family came from England around 1650 and settled in Virginia. As I stood in my kitchen reading about this humble dish of apples, eggs, milk, and butter, I couldn’t help but wonder if one of my ancestors may have made something very much like this over an open hearth centuries ago.
There is something comforting about preparing a recipe that has traveled through generations. It reminds us that while the world changes, gathering around the table remains one of life’s greatest blessings.
🍎 Cast-Iron Apple Tansey
Ingredients:
• 3 Granny Smith apples, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 4 large eggs
• ½ cup milk (whole milk, 1% milk, or unsweetened almond milk)
• 1 tablespoon sugar or 1 tablespoon Swerve Granular
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt (optional)
Directions:
1. Preheat oven to 375°F.
2. Melt butter in a 10-inch cast-iron skillet over medium heat.
3. Add apples and lemon juice and cook for 5–7 minutes until slightly softened.
4. In a bowl, whisk together eggs, milk, sugar or Swerve, cinnamon, nutmeg, and salt.
5. Spread apples evenly in the skillet.
6. Pour the egg mixture over the apples.
7. Transfer skillet to the oven and bake for 20–25 minutes, or until puffed and lightly golden.
8. Let rest for 5 minutes before serving.
Optional:
Dust lightly with powdered sugar or powdered Swerve, drizzle with a little maple syrup, or serve with a spoonful of vanilla yogurt.
💛 Blessing
May we never forget the stories carried to our tables by those who came before us. May our homes be filled with gratitude for their sacrifices, joy in the meals we share today, and hope for the generations who will gather around our tables tomorrow.
#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
The first cool evenings of fall always make me hungry for pumpkin pie. 🎃 I love the warm spices and creamy filling, but I don’t always want a full crust or a lot of sugar and butter. This no-crust version has been one of my favorites for years. A few little pastry leaves on top make it feel especially festive, but they’re entirely optional.
RosemaryThyme No-Crust Pumpkin Pie
Ingredients
¾ cup Swerve Granular sugar replacement
2 eggs, beaten
1 can (15 ounces) pumpkin purée
1 can (12 fluid ounces) fat-free evaporated milk
2 teaspoons vanilla extract
⅛ teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon ground ginger
1 rolled piecrust, optional, for decoration
Directions
Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
Whisk together the eggs and Swerve. Add the pumpkin, evaporated milk, vanilla, salt, and spices. Whisk until smooth, then pour into the pie dish.
Set the pie dish in a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the pie dish.
Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
Carefully remove the pie from the water bath. Let it cool, then refrigerate until chilled.
Optional fall decoration: Cut leaf or pumpkin shapes from the rolled piecrust and bake them separately according to the package directions. Place them on the chilled pie just before serving.
A little taste of fall, with all the pumpkin pie flavor I love. 🍂
#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
🍎 There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the top—and no need to turn on the oven!
🍎🌿 ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE
Ingredients
• 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling • 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced • 1 teaspoon ground cinnamon • ¼ teaspoon ground nutmeg or apple pie spice, optional • 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix • ½ cup water • 3 large eggs • 3 tablespoons Great Value Organic Unsweetened Applesauce • Nonstick cooking spray
Directions
Lightly coat the inside of the slow cooker with nonstick cooking spray.
Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3–4 minutes, just until the apples begin to soften. Drain any remaining water.
Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
Cover and cook on HIGH for approximately 2–3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.
Helpful Recipe Notes
🍏 This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.
🍏 Slow cookers vary considerably, so begin checking early—especially if yours tends to cook hotter on one side.
🍏 For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.
🍏 Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.
A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little better—without losing the warmth and comfort that make it special. 🍎💛
All the cozy flavor of homemade apple pie—without the work or heaviness of a pastry crust!
This simple fall dessert begins with a colorful blend of Walmart organic apples: naturally sweet Honeycrisp, tart Granny Smith, and mellow Gala. They bake beneath a golden oatmeal crumble made with a lighter amount of butter.
It’s really an apple crisp dressed up beautifully in a pie dish! 🥧🍂
CRUSTLESS APPLE CRUMBLE PIE
Serves 8
INGREDIENTS
For the Apple Filling:
• 3 Walmart organic Honeycrisp apples • 2 Walmart organic Granny Smith apples • 1 Walmart organic Gala apple • 2 tablespoons brown sugar • 1½ tablespoons cornstarch • 1 tablespoon fresh lemon juice • 1 teaspoon vanilla extract • 1 teaspoon ground cinnamon • ⅛ teaspoon ground nutmeg • Pinch of salt, optional
For the Oatmeal Crumble:
• ¾ cup old-fashioned rolled oats • ½ cup all-purpose flour • ⅓ cup packed brown sugar • 1 teaspoon ground cinnamon • Pinch of salt, optional • 5 tablespoons cold unsalted butter, cut into small cubes • ⅓ cup chopped walnuts or pecans, optional
DIRECTIONS
Preheat the oven to 375°F. Lightly coat a 9-inch deep-dish pie plate with cooking spray or a little butter.
Peel, core, and slice the apples approximately ¼-inch thick. You should have about 6 cups.
Place the apples in a large bowl. Add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and optional salt. Toss gently until evenly coated.
Spoon the apples and any remaining juices into the prepared pie plate. Gently press them into an even layer.
In another bowl, combine the oats, flour, brown sugar, cinnamon, and optional salt.
Work the cold butter into the oat mixture with a pastry blender, fork, or your fingertips until moist crumbs form. Stir in the walnuts or pecans, if desired.
Sprinkle the crumble evenly over the apples without packing it down.
Place the pie dish on a rimmed baking sheet. Bake for 40–50 minutes, until the apples are tender, the filling bubbles around the edges, and the topping is golden.
If the topping browns too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.
Allow the pie to rest for 20–30 minutes before serving so the warm apple filling can thicken.
Serve it warm just as it is—or add a small scoop of vanilla ice cream, a spoonful of vanilla Greek yogurt, or a dollop of lightly whipped cream.
Simple ingredients, beautiful apples, and the fragrance of cinnamon filling the kitchen—sometimes the coziest desserts are also the easiest. 🍎🥧🌿
A Cozy Summer Dessert That’s Lighter, But Still Delicious
💛 QUESTION OF THE DAY:
What is your favorite berry dessert to enjoy during the summer?
⸻
One of the biggest misconceptions about eating healthier is that dessert has to disappear from the menu.
I don’t believe that’s true.
I think dessert can still have a place at the table when we prepare it thoughtfully.
Sweet summer berries are naturally delicious and don’t need much added sweetener. Instead of a traditional flour topping, this crumble is made with almond flour and crunchy walnuts for wonderful flavor and texture. Then it’s finished with a cool spoonful of Vanilla Greek Yogurt Cream, lightly sweetened with just a touch of honey.
It’s the kind of dessert that satisfies your sweet tooth while using wholesome ingredients you can feel good about serving.
This is exactly the kind of simple farmhouse dessert I love sharing around the table.
🌿 Greek Yogurt Berry Crumble
Serves 6
Berry Filling
* 4 cups mixed berries (blueberries, strawberries, raspberries, or blackberries)
* 1 tablespoon fresh lemon juice
* 1 teaspoon lemon zest
* 2–3 tablespoons Swerve Granulated
* 1 tablespoon cornstarch (optional, for a thicker filling)
Almond Walnut Crumble
* 1 cup almond flour
* ½ cup chopped walnuts or pecans
* 2 tablespoons sliced almonds (optional)
* 2 tablespoons Swerve Brown
* ½ teaspoon cinnamon
* Pinch of salt
* 3 tablespoons melted butter
Vanilla Greek Yogurt Cream
* 1 cup nonfat plain Greek yogurt
* ¼ teaspoon pure vanilla extract
* 1–2 teaspoons honey
(or 1 teaspoon Swerve Confectioners for an even lower-sugar option)
Directions
1. Preheat oven to 350°F.
2. Toss the berries with the lemon juice, lemon zest, Swerve, and cornstarch if using. Spread into an 8-inch baking dish.
3. In another bowl, combine the almond flour, walnuts, sliced almonds, Swerve Brown, cinnamon, and salt. Stir in the melted butter until crumbly.
4. Sprinkle the crumble evenly over the berries.
5. Bake for 30–35 minutes, until the berries are bubbling and the topping is lightly golden.
6. While the crumble bakes, stir together the Greek yogurt, vanilla, and honey until smooth. Refrigerate until ready to serve.
7. Let the crumble cool for about 10 minutes before serving.
8. Spoon into bowls and top each serving with a generous dollop of the Vanilla Greek Yogurt Cream.
🌿 Farmhouse Tip
Fresh lemon zest brightens the berries and lets their natural sweetness shine. The cool Vanilla Greek Yogurt Cream adds a rich, creamy finish with extra protein, making this dessert feel wonderfully indulgent while staying light.
⸻
I hope this recipe reminds you that healthy eating doesn’t mean giving up the foods you love. Sometimes it’s simply about making thoughtful choices and letting good ingredients speak for themselves.
There will always be room at my table for dessert… especially when it’s made with love and shared with family and friends.
Have a peaceful and blessed day. 💛
🌿 Images in this post were created or enhanced with AI assistance.
A loyal Rosemary Thyme follower told me she had an abundance of fresh plums and was looking for a plum dessert. We played with a few ideas, but sometimes the simplest answer is the best one — a warm, old-fashioned plum crisp with juicy fruit bubbling underneath a buttery oat topping.
This one is easy, cozy, and perfect for late summer or early fall. You can make it with regular granulated sugar or granulated Swerve, depending on what works best for your kitchen.
Ingredients
For the plum filling:
6 cups ripe plums, pitted and sliced
⅓ cup granulated sugar or granulated Swerve
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
For the crisp topping:
¾ cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
¼ cup sliced almonds, optional
Directions
Preheat oven to 350°F. Lightly butter an 8- or 9-inch baking dish.
In a large bowl, combine the sliced plums, sugar or Swerve, 2 tablespoons flour, lemon juice, vanilla, cinnamon, and a pinch of salt. Toss gently to coat.
Spoon the plum mixture into the prepared baking dish and spread evenly.
In a separate bowl, combine the oats, ¾ cup flour, brown sugar, and cinnamon.
Add the softened butter and work it into the mixture with a fork or your fingertips until coarse, buttery crumbs form. Stir in the sliced almonds if using.
Sprinkle the topping evenly over the plums.
Bake for 35–45 minutes, until the fruit is bubbling around the edges and the topping is golden brown.
Let the crisp rest for about 15 minutes before serving so the plum juices can thicken slightly.
🌿 Rosemary Thyme Kitchen Notes
If your plums are especially sweet, you can reduce the sugar or Swerve to ¼ cup. If they’re tart, use the full ⅓ cup.
You can use granulated sugar or granulated Swerve in the fruit filling depending on your preference.
For a little German-inspired touch, add ¼ teaspoon almond extract to the plum mixture and include the sliced almonds in the topping.
This is delicious warm all by itself, but a spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes it extra special.
Simple ingredients, beautiful seasonal fruit, and that warm-from-the-oven smell drifting through the kitchen — this is the kind of dessert that feels like home. 💜🥧
Helene Rosemary Thyme 🌿😊 Fall in Love with Home Again 💛🏠
🍑 A Plum Clafoutis for Plum Season 🌿 (Clafoutis is pronounced “klah-foo-TEE”)
One of my loyal Rosemary Thyme followers recently told me that she has an abundance of beautiful plums now that they’re in season and asked if I might have a good plum tart recipe.
I told her I would ask Dennis. With his culinary background, he looked through the recipes he had from The Culinary Institute of America, but we didn’t find quite the plum tart we were looking for. What we did find inspiration for was something perhaps even better—a traditional French Plum Clafoutis.
If you’ve never made clafoutis before, it’s a wonderfully simple country-style French dessert. Fresh fruit is baked in a lightly sweet custard-like batter that falls somewhere between a baked custard and a tender pancake.
Of course, I couldn’t resist giving it a little Rosemary Thyme treatment. 😊 I replaced the heavy cream with 2% evaporated milk, reduced the salt and used Swerve to cut back on added sugar while still letting those beautiful seasonal plums shine.
🌿 Rosemary Thyme Light Plum Clafoutis
Ingredients
• 1 pound ripe red or purple plums, halved and pitted • 3 large eggs • ¼ cup granulated Swerve or equivalent baking sweetener • 1 teaspoon vanilla extract • ¼ teaspoon almond extract, optional • ⅔ cup 2% evaporated milk • ¼ cup plus 2 tablespoons all-purpose flour • 1 teaspoon baking powder • ¼ teaspoon salt • Cooking spray or a very light coating of butter for the baking dish • Swerve confectioners’ sugar for dusting
Directions
Preheat the oven to 400°F. Lightly coat a 9- or 10-inch pie plate, baking dish or oven-safe skillet with cooking spray or a little butter.
Halve the plums, remove the pits and set them aside.
In a blender, combine the eggs, granulated Swerve, vanilla, optional almond extract and evaporated milk. Blend until smooth.
Add the flour, baking powder and salt and pulse just until combined.
Pour the batter into the prepared dish. Arrange the plum halves in the batter, cut-side up.
Bake for approximately 28–32 minutes, until puffed and lightly golden and the center is just set. A slight jiggle in the middle is perfectly fine—it will continue to set as it cools.
Allow it to rest for about 10 minutes, then finish with a pretty dusting of Swerve confectioners’ sugar. Serve warm or at room temperature.
🌿 Kitchen Note: Don’t be surprised when your clafoutis puffs beautifully in the oven and then settles as it cools. That’s exactly what it is supposed to do!
And to the Rosemary Thyme friend whose abundance of plums started this little kitchen adventure—I hope this gives you something delicious to make with them. 💜
Sometimes the best recipes begin simply because someone asks, “What can I make with all of these?” 😊
Helene Rosemary Thyme 🌿😊 Fall in Love with Home Again 💛🏠
